Nutella Black White Cheesecake Recipes

NUTELLA® CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NUTELLA BLACK & WHITE CHEESECAKE

Steps:

• In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
• In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
• Whip the remaining heavy cream until soft peaks form.
• Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
• Alternately spoon the 2 batters into the pie crust, creating layers.
• Refrigerate for at least 1 hour and serve!
• ----To Warm Nutella----.
• In microwave, heat on high for 5 seconds in microwavable bowl.
• Or, on low heat on a stove until mixture becomes creamy.
• ---Hint---.
• To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.

BLACK AND WHITE CHEESECAKE

Steps:

• MAKE CHOCOLATE CRUST:.
• Preheat oven to 250°F.
• Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and sugar in bowl.
• Add melted butter and stir until combined.
• Press mixture evenly into the bottom and sides of prepared pan.
• MAKE FILLING:.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
• Gradually add sugar and beat until blended.
• Add vanilla and flour, mixing just until combined, at low speed.
• Add eggs one at a time, beating after each addition.
• Add yolks and half-and-half, beating until smooth.
• Stir in chopped solid ivory.
• Pour mixture into crust and smooth out top.
• Bake for 2 hours or until firm.
• Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
• Cool in pan on wire rack for 1 hour.
• Cover with aluminum foil and refrigerate at least 8 hours or overnight.
• MAKE CHOCOLATE GLAZE:.
• Place corn syrup, water, butter in saucepan over medium heat.
• Cook until butter is melted and mixture comes to a boil.
• Remove from heat.
• Add chopped chocolate and rum or rum extract and let stand 30 seconds.
• Whisk until smooth.
• Loosen edge of cheesecake with knife.
• Remove cake from springform pan.
• Spread chocolate glaze over top of cheesecake.
• Refrigerate 15 minutes to set glaze.
• Garnish with chocolate curls, if desired.
• Cut wedges and serve.